German Chocolate Cake Frosting II

INGREDIENTS

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut

DIRECTIONS

1.     In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Elizabeth's Extreme Chocolate Lover's Cake

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 (1 ounce) squares unsweetened chocolate, chopped
• 1/2 cup unsalted butter
• 2 1/2 cups dark brown sugar

Crazy Chocolate Cake

INGREDIENTS

• 3 cups all-purpose flour
• 2 cups white sugar
• 5/8 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• 2 cups cold water
• 2 teaspoons distilled white vinegar
• 2/3 cup vegetable oil

DIRECTIONS

1.    Mix all ingredients right in a 9 x 13 inch pan.

2.    Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.

Extreme Chocolate Cake

INGREDIENTS

• 2 cups white sugar
• 1 3/4 cups all-purpose flour

Chocolate Sheet Cake II

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 2 eggs

Black Forest Chocolate Cake

INGREDIENTS

• 1 (14 ounce) can fat free sweetened condensed milk
• 3/4 cup oil substitute
• 2/3 cup packed brown sugar
• 2 eggs
• 1 egg white
• 1 3/4 cups all-purpose flour

Vegan Chocolate Cake

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup white sugar

One Bowl Chocolate Cake I

INGREDIENTS

• 2 cups white sugar
• 1 3/4 cups all-purpose flour

Jan's Chocolate Cake

INGREDIENTS

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder

Dark Chocolate Cake I

INGREDIENTS

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

The Best Chocolate Cake You Ever Ate

INGREDIENTS

• 2 cups white sugar
• 2 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Easy Microwave Chocolate Cake

INGREDIENTS

Sour Cream Chocolate Cake

INGREDIENTS

• 2 eggs
• 1 1/2 cups sour cream
• 2 tablespoons shortening
• 1 1/4 cups white sugar
• 2 cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/4 cup hot water
• 2 cups white sugar
• 1/4 cup light corn syrup
• 1/2 cup milk
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

DIRECTIONS

1.      Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.

2.      In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.

3.      Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.

4.      To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.

5.      Frost the cake when it has completely cooled.